Sous Chef

Compass Group•Breitung Township, MI

22d•$55,000 - $65,000•Onsite

About The Position

Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a 25-bed critical access healthcare facility with a small retail space in process. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise around 15 hourly associates and you work with Director of Dining Services to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Requirements

Progressive culinary/kitchen management experience required
High volume, complex foodservice operations experience - highly desirable
Institutional, batch cooking, catering experiences helpful
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Must be willing to participate in client satisfaction programs/activities

Nice To Haves

Culinary degree or certificiate preferred
ServSafe certified - highly desirable

Responsibilities

Assists the Executive Chef/Director with managing cost controls and control expenditures for the account
Assists the Executive Chef/Director with planning and creating menus
Produces and execute catering events
Rolls out new culinary programs in conjunction with Company marketing and culinary team